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The best spicy burger with curry-leaf raita and mango chutney
The best spicy burger with curry-leaf raita and mango chutney
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Prep Time:
70 minutes
Cook Time:
35 minutes
Total Time:
105 minutes
Grill up our mouthwatering Indian-inspired lamb patties for a truly delicious burger experience.
Ingredients:
  • 18.40 gm sunflower oil, plus extra to brush
  • 1 small onion, chopped
  • 3 pancetta slices, chopped
  • 1 garlic clove, crushed
  • 2 slices wholemeal bread, crusts removed
  • 82.50 ml flat-leaf parsley leaves
  • 500g lamb mince
  • 5.00 gm good-quality medium curry powder
  • 40.00 ml chopped coriander leaves
  • Toasted buns, to serve
  • Lettuce, to serve
  • Sliced tomato, to serve
  • Kumara wedges, to serve
  • 2 small mangoes, peeled, seeds removed, flesh chopped
  • 25g ginger
  • 2 long red chillies, seeds removed, cut into thin strips
  • 125ml cider vinegar
  • 100g golden caster sugar or raw caster sugar
  • 18.40 gm vegetable oil
  • 1/2 tsp black mustard seeds
  • 20 fresh curry leaves (see notes)
  • 250.00 ml thick Greek-style yoghurt
  • 1 small red onion, very thinly sliced
  • 1 vine-ripened tomato, seeds removed, finely chopped
  • 1 green chilli, seeds removed, finely chopped
Instructions:
  • To make the mango chutney, combine all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes, stirring occasionally until thickened. Allow to cool before serving.
  • Prepare the raita by heating oil in a small frypan over medium heat. Add mustard seeds and curry leaves, cook for 1 minute until seeds start to pop. Remove from heat to cool. In a bowl, mix cooled oil with yogurt, onion, tomato, and chili.
  • Season the mixture with a pinch of salt and pepper to enhance the flavors, gently incorporate the mustard seeds and curry leaves, refrigerate until ready to use.
  • Heat oil in a frying pan over medium heat. Sauté onion and pancetta until onion is soft and pancetta is golden. Add garlic and cook for 30 seconds. Remove and drain on paper towels. Let cool. In a food processor, blend bread and parsley into fine crumbs. Add lamb, curry powder, coriander, and onion mixture. Pulse until combined, being careful not to overmix. Season, shape into 4 patties, and refrigerate for 30 minutes.
  • 1. Preheat a chargrill or barbecue to medium-high heat. 2. Brush patties with a little extra oil. 3. Grill the patties for 2-3 minutes on each side until fully cooked. 4. Serve the patties on buns with chutney, raita, lettuce, and tomato, along with kumara wedges.

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